Zuppa di Cavolfiore e Cannellini profumato con Mascarpone al Rosmarino

Cauliflower and Cannellini bean soup with Rosemary flavoured Mascarpone

Ingredients

For the soup:

• 2 tbsp unsalted butter

• 1 tbsp extra-virgin olive oil

• 1 leek, including tender green part, washed well and coarsely chopped

• 2 shallots peeled and coarsely chopped

• 1 medium head cauliflower, cut into small florets

• 1 large potato, peeled and roughly chopped

• 1 bay leaf

• 5 to 6 cups vegetable or chicken stock, preferably homemade, completely defatted

• 2 cups cooked cannellini beans (navy beans), in a pinch use the equivalent amount of canned navy beans: rinsed well

• Sea salt and freshly ground pepper

For the mascarpone cream:

• 3 tbsp extra- virgin olive oil

• 1 tablespoon, finely chopped, fresh rosemary

• Sea salt, to taste

• ½ cup mascarpone cream, preferably imported Italian variety

Preparation

In a large saucepan heat the butter and oil over medium heat. Add the leek and shallots and sauté until soft, about 2-3 minutes. Add the cauliflower florets and potatoes and cook for about 5 minutes. Add the bay leaf and season with salt and pepper. Add just enough stock to barely cover the vegetables- don’t be tempted to add all the stock or the finished soup will be too thin. Cook until vegetables are very tender about 15-20 minutes. Meanwhile prepare the mascarpone cream: In a small pan combine the oil, rosemary and salt .Stir to combine and gently simmer on low heat, about 2 minutes- just enough to warm the oil and infuse the rosemary .Set aside to cool. In a small bowl add the mascarpone then stir in the infused oil. Set aside .Remove the bay leaf from the soup. Puree the soup using a handheld immersion blender or alternatively a blender. Stir in the cannellini beans and add more broth if soup seems too thick. Warm through gently, and adjust seasoning.

To serve:

To serve, ladle soup into preheated soup bowls .Add a dollop of mascarpone cream, adding a grind of pepper and a drizzle of olive oil.

Yield: 6 servings